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Phase transitions of dairy proteins, dextrans and their mixtures as a function of water interactions

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Phase transitions of dairy proteins, dextrans and their mixtures as a function of water interactions

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dc.contributor.author Gloria Hernandez, Hugo es_ES
dc.contributor.author Livings, Simon es_ES
dc.contributor.author AGUILERA, JOSE MIGUEL es_ES
dc.contributor.author Chiralt, A. es_ES
dc.date.accessioned 2016-11-09T08:33:50Z
dc.date.available 2016-11-09T08:33:50Z
dc.date.issued 2011-07
dc.identifier.issn 0268-005X
dc.identifier.uri http://hdl.handle.net/10251/73625
dc.description.abstract [EN] The water sorption behaviour and phase transitions of dairy proteins (ß-casein and ß-lactoglobulin), dextrans (dextran6 and dextran500) and their mixtures were studied at low water content. Freeze-dried polysaccharide samples containing between 20 and 80% dairy protein were equilibrated at different water activities (aw) between 0.11 and 0.75, at 25 °C. Water sorption isotherms of pure compounds and mixtures, as well as glass transition at different water activities were determined. Crystallization of polysaccharides was also investigated. BET and Gordon and Taylor equations were used to model water adsorption isotherms and glass transition temperature behaviour, respectively. Polysaccharides showed a higher water adsorption capacity than dairy proteins in the range of aw studied, which decreased with the addition of protein. The addition of ß-casein decreased the Tg values of dextran systems. This effect was attributed to water migration from ß-casein to the polysaccharide fraction following the formation of ß-casein hydrophobic interactions. Likewise, dairy proteins provoked an increase in the temperature of dextran crystallization and a decrease in the enthalpy. This effect did not reflect the increase of dextran molecular mobility in the presence of ß-casein but could be masked by other factors, like steric hindrance. The effect of dairy proteins, especially ß-casein, on the phase transitions of polysaccharides should be considered for controlling the Maillard reaction, as well as physical and chemical changes that occur during processing and storage of food systems. © 2011 Elsevier Ltd. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Hydrocolloids es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject SS-casein es_ES
dc.subject Crystallization es_ES
dc.subject Dairy protein es_ES
dc.subject Dextran es_ES
dc.subject Glass transition es_ES
dc.subject Polysaccharides es_ES
dc.subject Water adsorption es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Phase transitions of dairy proteins, dextrans and their mixtures as a function of water interactions es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodhyd.2010.12.006
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Gloria Hernandez, H.; Livings, S.; Aguilera, JM.; Chiralt, A. (2011). Phase transitions of dairy proteins, dextrans and their mixtures as a function of water interactions. Food Hydrocolloids. 25(5):1311-1318. doi:10.1016/j.foodhyd.2010.12.006 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.foodhyd.2010.12.006 es_ES
dc.description.upvformatpinicio 1311 es_ES
dc.description.upvformatpfin 1318 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 25 es_ES
dc.description.issue 5 es_ES
dc.relation.senia 210771 es_ES


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